Chef Kunal Kapur adds a Kiwi twist to Indian cuisine in his recent masterclass with AVANZA avocadoes

This was not the usual masterclass. It was fun filled as Super Chef Kunal Kapur gave interesting twist to dishes and we also had the opportunity to cook along with the chef. Couple of days back we were invited at New Zealand High Commission in Chanakyapuri where a masterclass was organized by Richard White- Trade Commissioner, Trade and Enterprise, New Zealand and AVANZA. Master Chef Kunal Kapur cooked interesting dishes for us, post which we enjoyed our Dinner that was prepared by their cook under the guidance of Chef himself.

As chef said” let’s do some fun while cooking” and it was indeed exciting as well as enriching as we chatted all the while while cooking and gorged on the food too! The ingredient of the day was Avovado by Avanza and let me tell you that the dishes which we tried were absolutely delicious! It wouldn’t have been easy to figure out that “Avocado” was extensively used in the dishes. For example – the litti chokha where chef had added avocado instead of potato in chokha was as delicious and tasty as it should be. The dip which had an Indian twist with garlic, spinach and hung curd, made the dip super delicious! We enjoyed it with namakpara. Another was chicken kebab that as juicy and succulent and avocado was used in marination! You will enjoy may want to about New Zealand Avocado

Avocados are the third-largest fresh fruit export from New Zealand. The total crop for the 2014-15 season is estimated at 7 million trays with 4.5 million due to be exported.

I have added 10 pods of crushed garlic. 50gms of hung curd and 2 spoon of apple cider vinegar.

Method

1. Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

2. Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander, if using, then serve with tortilla chips or spicy wedges and sour cream.

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I am a Delhi based blogger and write everything that gets us connected to life and creates an impact. My posts are about new places that I get to explore, cuisines that define taste of India and other countries, art that aestheticize our inner world and culture that defines beauty of people and place. My passion lies in exploring the unexplored aspects of life. Photography is my passion and I love to capture the diversities that brings out each moment alive. My forte lies in creating stories and my life is beyond journalism that has evolved into my blog.

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